Slow Cooker Pulled Pork Sandwich With Summer Slaw

Ingredients

Rolls

8-12 COBS Continental Long Rolls

Pulled Pork

3.5 lbs. pork shoulder blade roast
2 Tbsp vegetable oil
1/2 tsp salt
1/2 tsp pepper
2 onions, diced
4 cloves garlic, minced
2 Tbsp chili powder
2 tsp ground coriander
2 bay leaves
1/4 cup tomato paste
1 can tomato sauce
2 Tbsp packed brown sugar
2 Tbsp cider vinegar
2 Tbsp Worcestershire sauce
2 green onions, thinly sliced

Coleslaw

1 small head of red cabbage, thinly sliced and chopped (approx. 4 cups)
3 Carrots (grated)
1 Granny Smith Apple (grated)
Handful of freshly chopped green onions
¾-1 cup Mayonnaise
2 Tbsp Milk, more as needed
2 Tbsp White sugar
2 Tbsp Lemon juice
2 Tbsp Apple cider vinegar

Directions

Season pork with salt and pepper. Heat oil over medium-high heat in a Dutch oven; brown pork all over. Transfer pork to a slow cooker. Add onions, garlic, chili powder, coriander and bay leaves to Dutch oven; cook, stirring often, until onions are softened, about 5 minutes.

Add tomato paste; cook, stirring about 2 minutes. Add tomato sauce, sugar, vinegar and Worcestershire sauce, scraping up any browned bits. Pour into slow cooker. Cook on low until pork is tender, 8 to 10 hours.

Transfer pork to cutting board; let stand for 10 minutes. With 2 forks, shred or “pull” pork. Meanwhile, pour liquid from slow cooker into large saucepan; discard the surface fat. Bring to boil over high heat; boil vigorously until reduced to 3 cups, 10 to 12 minutes. Discard bay leaves. Add pork; stir to coat and warm through. Sprinkle with green onions.

Combine all ingredients in a bowl; stir well. Cover and refrigerate until chilled, about 4 hours.